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Beverage or beverage concentrate

Subclass of:

426 - Food or edible material: processes, compositions, and products

426531000 - PRODUCTS PER SE, OR PROCESSES OF PREPARING OR TREATING COMPOSITIONS INVOLVING CHEMICAL REACTION BY ADDITION, COMBINING DIVERSE FOOD MATERIAL, OR PERMANENT ADDITIVE

Patent class list (only not empty are listed)

Deeper subclasses:

Class / Patent application numberDescriptionNumber of patent applications / Date published
426597000 Tea and substitutes therefor 55
426594000 Coffee and substitutes therefor 52
426592000 Alcohol containing 44
426599000 Fruit and vegetable juice 30
426598000 Bean, nut or seed type 27
426593000 Chocolate or cocoa 9
426591000 Dry effervescent 2
20090029026Lightweight packaging system - This invention relates to a unique lightweight packaging system for an effervescing carbonated alcoholic beverage and a method, which allows for instantaneous cooling, below ambient air conditions with carbonation of an alcoholic beverage while hiking.01-29-2009
20100209585INSTANT POWDER DRINK - An instant beverage powder with non-polymer catechins contained at high concentration has improved flavor and taste owing to reductions in bitterness and astringency, and also provides improved flavor and taste and improved stability in external appearance after reconstituted into a beverage. The instant beverage powder contains the following ingredients (A) and (B): 08-19-2010
Entries
DocumentTitleDate
20100021614COMPOSITION FOR PROMOTING BIOABSORPTION OF FLAVONOID, FOOD/BEVERAGE FOR PROMOTING BIOABSORPTION OF FLAVONOID USING THE COMPOSITION, AND METHOD FOR PRODUCTION OF THE FOOD/BEVERAGE - Disclosed is a flavonoid bioabsorption-promoting composition or food/beverage which can improve the bioabsorption of quercetin or other flavonoids having antioxidant effect and therefore are expected to be effective for the prevention of various diseases. It is found that ingestion of apple pectin can improve the bioabsorption of quercetin and other flavonoids by about 2 times and shows higher physiological activity compared to the case where apple pectin is not ingested. Based on this finding, a flavonoid bioabsorption-promoting composition or food/beverage can be provided, which contains apple pectin as an active ingredient and therefore can improve the bioabsorbability of a flavonoid and show a flavonoid bioabsorption-promoting activity. By using apple pectin or a food additive containing apple pectin, it becomes possible to provide a food or beverage which contains quercetin or other flavonoids, which are popularly ingested and which are classified in to a category of a processed food including a soft drink, supplement, seasoning, confectionery, and a prepared meal.01-28-2010
20100104729Drinks Dispensing Apparatus - A beverage cooling system comprising a beverage cooling apparatus and a coolant composition comprising a corrosion inhibitor, a freeze point depressant, and water; the apparatus comprising:—a housing comprising a reservoir;—means for freezing the coolant composition;—beverage inlet means;—a beverage cooling coil; and—beverage outlet means.04-29-2010
20130078358STIGMASTEROL-RICH PHYTOSTEROL COMPOSITION AND USE - A stigmasterol-rich phytosterol composition is prepared wherein the composition comprises at least 50% stigmasterol, based on the total weight of phytosterols, no more than 1000 ppm water, no more than 50 ppm ethanol, and wherein stigmasterol is at least 98% in the anhydrous form. A ready-to-freeze beverage is provided comprising the stigmasterol-rich composition and water, with optional additives. A frozen beverage is prepared from the ready-to-freeze beverage as a pourable slush. There are further provided processes to prepare the ready-to-freeze beverage and the frozen slush beverage.03-28-2013
20100112180WASHING, STERILIZING, DISPENSING AND CLOSING DEVICE FOR BABY BOTTLE AND ITS COMPONENTS - The present invention provides a device for washing, sterilizing, dispensing metered doses of water and infant formula into, and closing baby bottles. A baby bottle includes a bottle body (05-06-2010
20120244272NON-ASTRINGENT PROTEIN PRODUCTS - The invention relates to a protein that can be added to a food product or beverage without thereby providing the food product or beverage with a strong astringent taste, an undesirable colouring and/or an off-taste. More in particular, the invention relates to a potato protein glycated with a reducing sugar, wherein the reducing sugar is preferably chosen from the group consisting of reducing monosaccharides, reducing disaccharides, dextran and combinations thereof.09-27-2012
20090202702APPARATUS AND METHOD FOR MIXING A POWDER WITH A LIQUID - An apparatus and method for preparation of liquid formula from powder. The apparatus comprises a mixing spout having at least a liquid output adapted for enabling mixing of powder when the liquid is poured on the powder through the mixing spout; a first container to store the powder; and a second container to store the liquid; wherein the apparatus enabled to cause the mixing of the powder and the liquid by causing at least a portion of the liquid to flow though said mixing spout onto the powder.08-13-2009
20130209650WHITENER COMPOSITION - A powder whitener composition for beverages is described, which comprises a fat blend having the following composition per 100 g of fat: from 12 g to 17 g of lauric acid, from 28 g to 37 g of palmitic acid, from 23 g to 31 g of cis mono-unsaturated fatty acids, and from 5 g to 8 g of cis poly-unsaturated fatty acids, wherein saturated fatty acids represent from 57 g to 65 g per 100 g of the fat content. Soluble and ready-to-drink beverages are also described.08-15-2013
20100104730CONCENTRATED OMEGA-3 FATTY ACIDS AND MIXTURES CONTAINING THEM - A stable aqueous emulsion comprising water, a blend of esters including esters of polyunsaturated fatty acids, such as omega-3 fatty acids, emulsifiers and stabilizers is disclosed. The emulsion may be used as a beverage or as an additive that may be added to a beverage or a food product. The emulsion delivers stable and available omega-3 fatty acids without the undesirable rancid odor.04-29-2010
20130040036Shelf Stable, Low Water Liquid Beverage Concentrates And Methods Of Making The Same - Liquid beverage concentrates providing enhanced stability to flavor, artificial sweeteners, vitamins, and/or color ingredients are described herein. More particularly, liquid beverage concentrates described herein provide enhanced flavor stability despite a high acidulant content (i.e., at least about 5 percent by weight acidulant). In one aspect, the liquid beverage concentrates have a low water content (i.e., less than about 30 percent water) and, in another aspect, are substantially free of water. In some approaches, the liquid beverage concentrates disclosed herein remain shelf stable for at least about three months and can be diluted to prepare flavored beverages with a desired flavor profile and with little or no flavor degradation.02-14-2013
20130045318SALTY TASTE ENHANCER AND KELP EXTRACT COMPRISING THE SAME - To provide a salty taste enhancer which exerts a flavor enhancing effect comparable to sodium chloride without imparting any undesirable flavor such as harsh taste or odd smell, a method for producing the same, a kelp extract comprising the salty taste enhancer, and a food or drink having enhanced salty taste and flavor which comprises the salty taste enhancer or the kelp extract. A salty taste enhancer which comprises a volatile component with a molecular weight of less than 200 derived from a kelp.02-21-2013
20100136203FERMENTED WHEY PREPRATION AND METHOD FOR PRODUCING THE SAME - Disclosed is a fermented whey preparation produced by carrying out high-temperature sterilization of an aqueous whey protein solution having a solid content of 11 to 35% by weight and a pH value adjusted to 6.5 to 8.0, then subjecting the aqueous whey protein solution to lactic acid fermentation, and homogenizing the resultant fermentation liquor as such. The fermented whey preparation has a fermentation-derived unique and good flavor and, at the same time, has a refreshed and invigorating flavor and further has a velvety texture. The fermented whey preparation is also excellent in thermal stability and safety.06-03-2010
20130089652POWDERED BEVERAGE COMPRISING FRUIT OR VEGETABLE PULP - The present invention relates generally to the field of food and beverages. In particular, the present invention relates to a powdered beverage comprising fruit or vegetable pulp. Embodiments of the present invention relate to compositions comprising dry fruit or vegetable pulp and sugar powder, wherein the size of the sugar powder particles and pulp particles is selected in a way that, e.g., segregation of low density pulp particles is avoided during transportation and storage time.04-11-2013
20090117249CAPSULE PIERCING MODULE - A capsule-based beverage production machine comprises a module (05-07-2009
20130071541METHOD FOR IMPROVING STORAGE STABILITY OF PROTEIN DRINK - Disclosed is a method for obtaining an improved drink, in particular a method for suppressing turbidity and sediment of an acidic drink that contains a peptide when the acidic drink is stored for a long period of time. In a basic method for suppressing turbidity and sediment, pectin and a fatty acid ester emulsifier are added to an acidic drink that contains a peptide. In this connection, it is appropriate that the stabilizers are respectively added in an amount of 1-10% by weight relative to the amount of the peptide. In addition, the pH of the acidic peptide drink is preferably 2.5-5.0; a peptide to be used preferably has a degradation rate of 10% or more and a free amino acid content of 50% or less; and the protein concentration in the drink is preferably 0.1-5.0% by weight.03-21-2013
20090092733Compositions for Food or Beverage with Improved Hygroscopicity - The object of the present invention is to provide a composition for food and beverage comprising a hygroscopic powdery material having improved hygroscopicity as well as food and beverage containing the composition.04-09-2009
20090092732Oil-Based Processed Flavor With Cooked Note and Process for Producing the Same - A material to be extracted and an edible fat are introduced into an extractor equipped with a device for collecting stream and gases, such as a condenser. The contents are heated, and the resultant extract is cooled. The distillate collected with the condenser during heating is returned to the extractor. Alternatively, the distillate is further extracted with an edible oil and/or fat and the extract obtained by the distillate extraction with the oil and/or fat is returned to the extractor. Thus, an oil-based processed flavor with a cooked note is produced. This oil-based processed flavor with a cooked note is added to or incorporated in a food or beverage as it is or, if necessary, after having been diluted, emulsified, powdered, or otherwise treated.04-09-2009
20130064955NATURAL SWEETENED COMPOSITIONS AND METHODS FOR PREPARING THE SAME - Sweetened compositions and methods for preparing the same are provided herein. The sweetened compositions contain a substantially pure natural sweetener and a sweetener taste modulator.03-14-2013
20120114827ONION EXTRACT, AND PROCESS FOR PRODUCTION THEREOF - An onion extract which contains glutamylmethionine, quercetin and protocatechuic acid, wherein a weight ratio of the quercetin to the glutamylmethionine (quercetin/glutamylmethionine) is 0 to 0.49, and a weight ratio of the protocatechuic acid to the glutamylmethionine (protocatechuic acid/glutamylmethionine) is 0 to 1.86.05-10-2012
20120114826PROCESS - A process for preparing a dried malted beverage product. The process comprises: a) mixing together solid and liquid constituents of the beverage product in a single vessel so as to form a mixture; b) subjecting the mixture in the vessel to heat at a lowered pressure so as to effect drying and granulation of the mixture and form the dried malted beverage product; and c) discharging the dried malted beverage product from the vessel. The process is carried out in a single vessel for mixing, drying and granulation. Suitable solid constituents include one or more selected from malt extract powder, maltodextrin, cocoa powder, milk powder/dairy creams, whey powder, salt, flavours, natural colours and mixtures thereof. Suitable liquid constituents include one or more selected from water, malt extract, caramelised sugar syrup, natural colours, flavours, soya lecithin, maltodextrin, and mixtures thereof.05-10-2012
20090022873Genes Useful for the Industrial Production of Citric Acid - The present invention relates to newly identified genes that encode proteins that are involved in the (bio)synthesis of citric acid. The invention also features polynucleotides comprising the full-length polynucleotide sequences of the novel genes and fragments thereof, the novel polypeptides encoded by the polynucleotides and fragments thereof, as well as their functional equivalents. The present invention also relates to the use of said polynucleotides and polypeptides as biotechnological tools in the production of citric acid from microorganisms, whereby a modification of said polynucleotides and/or encoded polypeptides has a direct or indirect impact on yield, production, and/or efficiency of production of the fermentation product in said microorganism. Also included are methods/processes of using the polynucleotides and modified polynucleotide sequences to transform host microorganisms. The invention also relates to genetically engineered microorganisms and their use for production of citric acid.01-22-2009
20090176000DIETARY COMPOSITIONS FOR PROMOTING WEIGHT LOSS - Dietary compositions for enhancing feelings of satiety and thereby enhancing weight loss are disclosed herein. For example, dietary compositions containing a combination of beta glucan, whey protein, a natural protein extract derived from potatoes, and optionally inulin are provided.07-09-2009
20090181148SHELF-STABLE MILK CONCENTRATES FOR PREPARING ACIDIFIED MILK BASED BEVERAGES - A shelf-stable liquid base composition useful for preparing acidified milk based beverages, e.g. by dilution with water in a beverage dispensing machine, comprises: from about 2 to about 10 weight % of denatured milk proteins expressed as solid-not-fat (SNF) milk components; from about 15 to about 80 weight %, expressed as sugar equivalents, of a carbohydrate based or non carbohydrate based sweetener; from about 0.35 to about 1.50 weight % of a carbohydrate based stabilizer; and an acidifying agent present in amounts necessary for achieving a pH of about 3.0 to about 3.8 of the said base composition. Methods for preparing such a base composition and acidified milk based beverages prepared by means of such a base composition.07-16-2009
20090098272Nutritional Beverages - One aspect of the invention relates to a sterilized nutritional beverage product comprising: • from 0.5-8.0 wt. % protein; • from 0.1-10 wt. % of dispersed fat; • from 0.2-4.0 wt. % of starch component; • from 0.01-2.0 wt. % of fatty acid emulsifier; • from 0.01-2.5 wt. % of non-dissolved edible salt; • from 0.005-0.5 wt. % of a hydrocolloid selected from the group consisting of carrageenan, guar gum, carboxymethyl cellulose, microcrystalline cellulose and combinations thereof; • from 0-8.0 wt. % of other nutritional components; and • 70-90 wt. % water. The invention provides a sterilised nutritionally balanced beverage, which beverage exhibits excellent stability even when stored for several weeks under tropical conditions. Furthermore, despite the high content of solutes and biopolymers, said beverage produces a pleasant mouthfeel. The invention also provides a process for the manufacture of the aforementioned beverage.04-16-2009
20100166937SHELF-STABLE, NON-ALCOHOLIC, HAZE-FREE MALT BEVERAGE AND METHODS - A method of making a haze-free nonalcoholic malt beverage is disclosed. The method includes forming a malt solution containing a coagulant and water, adjusting the pH of the malt solution so that the pH of the malt solution is less than about 4.0 and coagulating the protein from the malt extract in the malt solution. The coagulated protein from the malt solution is removed to form a refreshing haze-free malt beverage. A method of making a shelf-stable beverage is also disclosed. The method includes carbonating a solution with more than about 1.5 volumes of carbon dioxide per volume of finished beverage; adding an acidulant to the solution so that the finished beverage has a pH of from about 2.5 to about 4.0; and adding to the solution a chemical preservative. Also, a haze-free and shelf-stable nonalcoholic malt beverage is disclosed.07-01-2010
20090087539Sustained energy drink - A method for making a sustained energy beverage comprises mixing together inulin, fruit juices and/or concentrates, and complex carbohydrates from grain dextrins and fruit juice. In a batch method, the mixture is pasteurized, cooled and then stored for use later. A finished beverage is completed by mixing in acids and buffers, and blending. A concentrate is produced that can be sold wholesale, or it can be diluted to 6-22 brix with water. In both the continuous and batch methods, it is pasteurized just before or during bottling to produce a retail sustained energy drink.04-02-2009
20110200734CONCENTRATED LIQUID DIET - The concentrated liquid diet disclosed is a concentrated liquid diet having a total amount of a medium-chain fatty acid having 8 carbon atoms and a medium-chain fatty acid having 10 carbon atoms included as constitutive fatty acids of a triglyceride being 2.5 to 8.0 g per 100 kcal of the energy of the concentrated liquid diet, the concentrated liquid diet having in the total mass of the medium-chain fatty acid having 8 carbon atoms and the medium-chain fatty acid having 10 carbon atoms the rate of the medium-chain fatty acid having 10 carbon atoms being no less than 60% by mass, and the rate of the medium-chain fatty acid having 8 carbon atoms being no greater than 40% by mass.08-18-2011
20080206429Beverage Dispenser With Additive Dispensing - Beverage dispensers and dispensing methods that facilitate mixing of one or more additives (e.g., flavorings) with a base liquid are described. In a preferred method of preparing a beverage, a base liquid is dispensed from a dispensing device (08-28-2008
20080206430COMPOSITIONS CONSISTING OF BLENDED VEGETARIAN PROTEINS - A vegetarian nutritional supplement including soy protein, rice protein and pea protein which are blended in particular ratios, by weight, to impart a level of digestibility comparable to whey, which is the benchmark for non-vegetarian food products and nutritional supplements.08-28-2008
20090104336PUMP UNIT AND DISPOSABLE CARTRIDGE FOR USE IN A BEVERAGE MAKER - A disposable cartridge (04-23-2009
20090285965BEER-LIKE BEVERAGE AND METHOD FOR PREPARING THE SAME - A beer-like beverage and a method for preparing the same are disclosed. Said bear-like beverage is prepared by the following source materials: soybean peptide powder, sodium carboxymethylcellulose (CMC), carbon dioxide, sweeteners, acidity agents, preservatives, other optional auxiliary materials and balance of water. This beer-like beverage has a pH value of 3.6˜3.8, total acid of 0.28˜0.40 wt %, total sugar of less than 5 wt %, and sweetness of 9˜10°. The method for the preparation of this beverage comprises soybean peptide powder pretreatment, volume adjustment, carbonation, bottle filling and spraying sterilization.11-19-2009
20090297684Calcium-Enrichment Compositions and Methods for Production Thereof - The invention discloses a calcium rich composition, as an aqueous composition or as a solid. The composition comprises a carbohydrate source, a calcium source and an edible organic acid. The composition may be used as calcium supplement (fortifier) in food, carbonated or non-carbonated beverages and concentrates.12-03-2009
20090297685Preparations containing creatine and imino sugars - Compounds produced by combining imino sugars and creatine are herein disclosed. The compounds being in the form of a creatine imino sugar amides and produced by the disclosed methods; protecting the guanidine group of creatine and then activating the protected creatine with DCC and reacting it with an imino sugar, followed by removal of the guanidine protecting groups. The resulting creatine imino sugar amides have enhanced stability in solution as compared to related esters. In addition, specific benefits are conferred by the imino sugar in addition to, and separate from, the creatine substituent. Methods of preparation and use of these compounds are also disclosed.12-03-2009
20110206823METHOD FOR PRODUCING AMINO ACID-RICH YEAST - The present invention provides: a method for producing an amino acid-rich yeast containing free amino acid in high concentration; a method for producing an amino acid-rich yeast, which includes liquid-culturing a yeast in a stationary phase of proliferation wherein the pH of a liquid medium is ≧7.5 and <11; a method for producing an amino acid-rich yeast, which includes adjusting the pH of the liquid medium to ≧7.5 and <11, and further culturing the yeast in this pH range; a method for producing an amino acid-rich yeast, wherein the yeast is 08-25-2011
20080241338METHODS FOR EXTENDING THE SHELF LIFE OF PARTIALLY SOLIDIFIED FLOWABLE COMPOSITIONS - The present disclosure relates a method for extending a shelf life of at least one packaged composition within a consumer accessible cooling device adapted to cool the at least one packaged composition to a composition temperature which is a first supercooled temperature. The method comprises storing the at least one packaged composition within the consumer accessible cooling device at a first supercooled temperature and increasing the composition temperature to a second temperature during a time period in which the at least one packaged composition will not be removed from the consumer accessible cooling device by a consumer. The at least one packaged composition comprises a pressurized composition in a liquid phase within a sealed container. The pressurized composition comprises a solvent and a solute substantially dissolved in the solvent and is at a pressure greater than atmospheric pressure. The pressurized composition remains liquid while the at least one packaged composition is maintained at the first supercooled temperature in the consumer accessible cooling device and at least partially freezes in response to the sealed container being removed from the consumer accessible cooling device and opened or agitated by the consumer.10-02-2008
20080305236Beverage, Food Composition and Methods of Making Same - A food composition, comprising a beverage or a baked good which is arranged for human consumption, is prepared using a hemp derivative, for example a fibrous material from a hemp plant, a stalk from a hemp plant, a seedless portion of a hemp plant, or an entire hemp plant. The hemp derivative is dried and ground into a suitable particulate material. The particulate material in powder like form is used to prepare a beverage by passing fluid through the prepared hemp derivative in a filter or by adding the prepared hemp derivative to a fluid mixture. A baked good is prepared by mixing the prepared hemp derivative with other ingredients to form the baked good prior to baking.12-11-2008
20100136204METHOD FOR PRODUCTION OF WATER-SOLUBLE POLYSACCHARIDE - Disclosed is a novel water-soluble soybean polysaccharide which is produced by imparting a function of stabilizing a protein in a pH range around the isoelectric point of the protein to a water-soluble soybean polysaccharide. Also disclosed is a novel dispersion stabilizer which enables to stabilize the dispersion of a protein in a pH range around the isoelectric point of the protein. Further, disclosed is a acidic protein food/beverage comprising the dispersion stabilizer. A crosslinked product of a water-soluble soybean polysaccharide extracted from a soybean seed raw material can improve the dispersion stability of a milk protein in a pH range around the isoelectric point of the protein. By using the water-soluble soybean polysaccharide, an acidic protein food/beverage having a low viscosity can be produced.06-03-2010
20090162522Induced Viscosity Nutritional Emulsions Comprising A Carbohydrate-Surfactant Complex - Disclosed are nutritional emulsions comprising fat, protein, and carbohydrate, including: (A) an induced viscosity fiber system, and (B) a V-complex located within an aqueous phase of the emulsion and comprising a food grade surfactant complexed with a polydextrose having an average degree of polymerization of at least about 10, wherein the nutritional emulsions have a first viscosity at 20° C. of less than about 100 cps, a second viscosity at a temperature of from 0° C. to 8° C. that is at least about 50 cps higher than said first viscosity, and an induced viscosity of at least about 300 cps. The emulsions provide improved control over postprandial hunger, especially for low calorie emulsions. The emulsions also provide a thick, creamy texture when chilled.06-25-2009
20090186142INCLUSION COMPOUND OF ISOHUMULONES AND COMPOSITION CONTAINING THE SAME - An object of the present invention is to provide an inclusion compound in which isohumulones are included in γ-cyclodextrin (CD). According to the present invention, there is provided an inclusion compound of isohumulones which is obtainable by mixing isohumulones, γ-cyclodextrin (γCD) and an aqueous solvent in a ratio of isohumulones:γCD:aqueous solvent=1:5 to 25:20 to 112.5, where γCD aqueous solvent=1:4 to 9.07-23-2009
20090186141Method for blending a beverage in a single serving cup - A method and apparatus for preparing a single serving of a frozen slurry beverage in a disposable drink container or cup by preparing a supply of fine frozen particles of water in the form of ice flakes and/or ice nuggets of compressed ice flakes, depositing a predetermined quantity or amount of the fine frozen particles of partially frozen water into a disposable single serving drinking cup or container, dispensing or adding a predetermined quantity or amount of flavored liquid beverage mix into the disposable single serving drinking cup or container and blending the fine frozen particles of partially frozen water and the flavored liquid beverage mix into a substantially uniform frozen slurry beverage of a predetermined consistency.07-23-2009
20090246347MATE BEVERAGE - A process for preparing a maté extract, a maté beverage base formulation and a maté beverage are disclosed. The maté extract is rich in natural caffeine, theobromine, theophylline and antioxidant compounds without the addition of preservatives and synthetic materials and is used to make a maté beverage base formulation. The maté beverage base formulation may be used to make maté beverages, such as carbonated maté beverages.10-01-2009
20120196023RESISTANT STARCH-RICH STARCH, BEVERAGE AND FOOD USING THE SAME, AND METHOD OF PRODUCING RESISTANT STARCH-RICH STARCH - Disclosed is a resistant starch-rich starch which satisfies the requirements (a), (b), (c) and (d), below: 08-02-2012
20130216683OXYGEN SCAVENGING COMPOSITIONS - The invention is directed to an oxygen scavenging additive system for polymers, said additive system comprising an oxidisable polymer, a transition metal catalyst and a fatty acid ester of trimethylolpropane, wherein the fatty acid is a C6 to C18 fatty acid having a linear or branched chain, to polyester compositions containing said additive and to containers, or preforms for containers, prepared from said polyester composition.08-22-2013
20130216684NOVEL CANOLA PROTEIN ISOLATE - A novel canola protein isolate consisting predominantly of 2S canola protein and having equal to better solubility properties and improved clarity properties, has an increased proportion of 2S canola protein and a decreased proportion of 7S canola protein. The novel canola protein isolate is formed by heat treatment or isoelectric precipitation of aqueous supernatant from canola protein micelle formation and precipitation, to effect precipitation of 7S protein which is sedimented and removed. Alternatively, the novel canola protein isolate may be derived from a selective membrane procedure in which an aqueous canola protein solution containing 12S, 7S and 2S canola proteins is subjected to a first selective membrane technique to retain 12S and 7S canola proteins in a retentate, which is dried to provide a canola protein isolate consisting predominantly of 7S canola protein, and to permit 2S canola protein to pass through the membrane. The permeate is subjected to a second selective membrane technique to retain 2S canola protein and to permit low molecular weight contaminants to pass through the membrane, and the retentate from the latter membrane technique is dried.08-22-2013
20100221403Production of Soluble Soy Protein Product from Soy Protein Micellar Mass ("S300/S200") - A soy protein product having a protein content of at least 60 wt % (N×6.25) dry weight, preferably a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is formed by a soy protein micellar mass production route. The supernatant from the coalesced protein micellar mass may be processed to recover additional quantities of soy protein product. The soy protein product may be used for a fortification of soft drinks and sports drinks.09-02-2010
20090074936ENERGY BEVERAGE - A drink that can be of high nutritional value and that provides sustained energy for a longer period of time. Stamina and mental focus can be enhanced without escalating blood sugar. Protein can be included for muscle nutrition. Low glycemic carbohydrates can be provided energy. Amino acids can be included to promote metabolic functions. Antioxidants can be included to enhance cell health. Botanicals can be included to enhance nutritional elements.03-19-2009
20110117262TASTE-IMPROVING AGENT FOR FOODS AND DRINKS - Provided are a taste-improving agent for foods and drinks, a method of improving the taste of a food or a drink, and a food or a drink having an improved taste. A taste-improving agent for foods and drinks which comprises a long-chain highly unsaturated fatty acid and/or an ester thereof and a sterol and/or a sterol ester; a method of improving the taste of a food or a drink which comprises adding the taste-improving component as described above; a food or a drink the taste of which has been improved by the above method; and use of a combination of a long-chain highly unsaturated fatty acid and/or an ester thereof with a sterol and/or a sterol ester as a taste-improving agent for foods and drinks.05-19-2011
20130129900NON-DAIRY PROTEIN BEVERAGE PRODUCTS - The present invention relates to a non dairy beverage products including products manufactured with superior creaminess. In particular, the invention is concerned with a partially denatured protein system induced by controlled denaturation of protein which imparts outstanding sensory attributes RTD beverage. A method for producing such beverage and product obtainable from the method are also part of the invention.05-23-2013
20100303993NOVEL SOYBEAN PROTEIN MATERIAL AND METHOD FOR PRODUCING THE SAME - Provided is a soybean protein material which shows high emulsion stability in the case where 30% by weight of sodium casein has been replaced with soybean protein. A sugar-containing soybean protein material is produced by mixing a soybean protein raw material with a reducing sugar and performing a heat treatment at a temperature higher than 100° C. and 170° C. or lower for 10 sec to 300 sec at pH 6.3 to 8.0, followed by a hydrolysis treatment. Further, a sugar-containing soybean protein material in which protein is contained in an amount of 80% by weight or more on a dry weight basis, the 0.22 M TCA solubility is 5% by weight or more, 180 μmol of more of sugar is bound per g of protein and the content of β-conglycinin in protein by the ELISA method is 35% or less, or a soybean protein material for a coffee whitener in which the 0.22 M TCA solubility is 15% by weight or more and 30% by weight or less, the protein solubility is 80% by weight or more, and the total content of β-conglycinin and glycinin by SDS-PAGE is 30% or less is used. By using these soybean protein materials having high emulsifiability, emulsions and foods and drinks can be obtained.12-02-2010
20110111112OIL-AND-FAT COMPOSITION, AND FOOD OR BEVERAGE CONTAINING THE OIL-AND-FAT COMPOSITION - Disclosed is an oil-and-fat composition having a high α-linolenic acid content, a hypertension-ameliorating effect, a good flavor, and good storage stability. Also disclosed is a food or beverage containing the oil-and-fat composition. The oil-and-fat composition comprises at least one plant oil A selected from flax oil, perilla oil and perilla seed oil, rice oil, and at least one plant oil B selected from rape seed oil, soybean oil and corn oil at a ratio among the plant oil A, rice oil and the plant oil B [i.e., a (plant oil A)/(rice oil)/(plant oil B) ratio] of 20-35/15-25/40-65 by mass, wherein the α-linolenic acid content in the constituent fatty acids contained in the oil-and-fat composition is 15 to 30 mass %.05-12-2011
20090035438METHOD OF MAKING A BEVERAGE FROM POWDERED MATERIAL IN A SEALED CAPSULE - In a coffee machine, a sealed capsule is fed with a certain amount of axial clearance into a cup aligned along a horizontal axis with a pressurized-hot-water sprinkler, and is moved towards the sprinkler to press an annular flange of the sealed capsule in fluidtight manner against the sprinkler, to pierce a front sealing wall of the sealed capsule by means of a first piercing device, to feed pressurized hot water through the sealing wall to expand the sealed capsule axially and eliminate the axial clearance, and to bring an end wall of the sealed capsule into fluidtight contact with a second piercing device, and pierce the end wall against the second piercing device, so that coffee flows out through the second piercing device.02-05-2009
20110045161Dispensing Nozzle Assembly - A dispensing nozzle assembly for dispensing a number of micro-ingredients into a fluid stream. The dispensing nozzle assembly may include a micro-ingredient mixing chamber, a number of micro-ingredient lines in communication with the micro-ingredient mixing chamber such that the micro-ingredients mix therein, and a mixed micro-ingredient exit such the mixed micro-ingredients are dispensed into the fluid stream.02-24-2011
20110086158Beverage Manufacture Using a Static Mixer - Mouthfeel can be improved by processing a beverage product having an insoluble food component with a static mixer. The beverage product can be a soy beverage containing insoluble protein components. The static mixer serves to reduce the average particulate size of the insoluble food component.04-14-2011
20090214742DEVICE AND METHOD FOR PREPARING AROMATIC HOT DRINKS, PARTICULARLY COFFEE AND TEA08-27-2009
20110250340SHELF STABLE NUTRITIONAL LIQUIDS COMPRISING BETA ALANINE - Disclosed are shelf-stable nutritional liquids comprising beta alanine, protein, and a carbohydrate system, wherein the shelf-stable nutritional liquid includes a molar ratio of the DE of the carbohydrate system to the lysine amino nitrogen of the protein of less than about 1.0 and or a molar ratio of the DE of the carbohydrate system to the beta alanine of less than about 3.0. The nutritional liquids are surprisingly stable over extended periods of time and exhibit minimal reduction in the concentration of beta alanine over shelf life.10-13-2011
20110070351FOOD SUPPLEMENT - The invention relates to food supplements comprising silica a quaternary ammonium compound or a group Ia hydroxide and an organic acid, and to those comprising a group Ia silicon salt and an organic acid, to methods of making such supplements and to foods containing them.03-24-2011
20110151100Green Process for Production of Biosurfactants or Biopolymers through Waste Oil Utilization - The proposed patent describes a commercially viable process for production of biosurfactants and biopolymers by employing environmentally safe utilization of waste oil after recycling or during the early stage recycling. The process described eliminates use of strong solvents or acids during the process as has been suggested by other inventors. The entire process is achieved without addition of any nutrients during fermentation and there will not be any waste produced for disposal. The end products are natural and biodegradable and have many useful industrial and commercial applications. The invention is one of the many application of patented biodispersion technology (U.S. Pat. No. 6,267,888). The invention describes production of biosurfactant from both marine water and fresh water as a source for fermentation. Three byproducts are produced during the process namely 1. Oil for recycling/blending, 2. Process water for production of biosurfactants and 3. Bacterial biomass for use as nutritive supplement or source of protein and amino acids. A yield of 0.05% was recorded in the studies.06-23-2011
20090022872HIGHLY-BRANCHED STARCH, ITS PRODUCTION AND USES - An object of the present invention is to provide a novel starchy substance having a retrogradation-resistance, a process for producing the starchy substance efficiently from a material starch by enzymatic reaction, and uses thereof. The present invention attains the above object by providing branched starch having 6-α-maltosyl- and/or 6-α-maltotetraosyl-structure(s) with a marked retrogradation-resistance, a process for producing the branched starch without lowering the molecular weight of material starch, and uses thereof.01-22-2009
20090317532Compositions containing non-polar compounds - Provided herein are compositions and methods for preparing foods and beverages that contain additives. Additives include nutraceuticals, pharmaceuticals, and supplements, such as essential fatty acids, including omega-3 fatty acids, omega-6 fatty acids, conjugated fatty acids, and other fatty acids; phytochemicals, including phytosterols; other oils; and coenzymes, including Coenzyme Q10, and other oil-based additives.12-24-2009
20120121790ALCOHOL-FREE BEER-LIKE MALT BEVERAGE AND METHOD FOR PRODUCING SAME - Provided is an alcohol-free beer-like malt beverage from wort added with hop component without fermentation, having reduced off-flavor intrinsic to a malt beverage and suppressed nasty smell derived from hop, and retaining an aromatic component of hop. Produced is an alcohol-free beer-like malt beverage having reduced off-flavor and retaining an aromatic component of hop without fermentation, unlike a conventional non-alcohol beer production process, by controlling the content of a hop-derived aromatic component, myrcene, α-humulene or β-selinene, in the beer-like malt beverage to a specific value. In the present invention, the content of a hop-derived aromatic component in the beer-like malt beverage is controlled by controlling the addition timing or additive amount of hop and/or a hop essential-oil component during a wort-boiling step or the addition amount of a hop essential-oil component in a step after the wort-boiling step.05-17-2012
20090004359Sitosterol Compound-Containing Composition and Process For Producing the Same - A method for producing a phytosterol/phytostanol-containing composition is provided that facilitates dispersion in-water of a phytosterol and/or phytostanol (phytosterol/phytostanol), which are difficult to dissolve in water, inhibits the occurrence of precipitation and coagulation (ring formation) for a long period of time even when incorporated in water, and can maintain a stable dispersed state. The method of the present invention has at least one of the following steps (1) to (3): (1) mixing at least one type selected from a pulverized phytosterol and phytostanol with an aqueous raw material containing an emulsifier having an HLB value of 6 to 16; (2) pulverizing at least one type selected from a phytosterol and a phytostanol followed by mixing with an aqueous raw material containing an emulsifier having an HLB value of 6 to 16; and (3) mixing at least one type selected from a phytosterol and a phytostanol with an aqueous raw material containing an emulsifier having an HLB value of 6 to 16, and pulverizing the phytosterol and/or phytbstanol in the mixture.01-01-2009
20080254187SEASONING HAVING FUNCTION OF IMPARTING KOKUMI TASTE - The present application provides a taste-improving glycopeptide, a seasoning containing the same, and a food or drink containing the seasoning. The taste-improving glycopeptide of the present invention has a molecular weight of from 1,000 to 30,000 and is composed of a sugar chain and a peptide linked to each other.10-16-2008
20110262614SAPONIN WITH SUPPRESSED BITTER TASTE - An object of the present invention is to provide a material containing a saponin wherein the bitterness peculiar to saponin is effectively suppressed. According to the present invention, a saponin, a phytosterol and/or a phytosterol ester, and a cyclodextrin are mixed to form a complex, so as to suppress bitterness. The complex of the present invention can be formed in the presence of water by mixing a saponin, a phytosterol and/or a phytosterol ester, and a cyclodextrin. The complex of the present invention can be contained in a composition such as a food or beverage.10-27-2011
20110081474Carbohydrate Compositions Having a Greater Impact on the Insulinemic Response Than on the Glycemic Response, Their Preparation and Their Uses - The present invention describes a carbohydrate composition having a greater impact on the insulinemic response than on the glycemic response comprising a soluble dietary fiber and a glucose syrup, process to prepare it and their use in food.04-07-2011
20110052780PREPARATION OF ENZYMATICALLY HYDROLYZED STARCH - The present invention pertains to methods for preparing enzymatically hydrolyzed starch for use as a stabilizing agent that include the steps of first gelatinizing a starch and next, hydrolyzing the gelatinized starch with an enzyme having endo-hydrolytic activity. The present invention also pertains to the resulting enzymatically hydrolyzed starch for use as a stabilizing agent within emulsions, beverages, food products and industrial products prepared using the enzymatically hydrolyzed starch.03-03-2011
20110052779ACIDIC SOLUBLE PROTEIN-CONTAINING BEVERAGE COMPOSITION AND METHOD FOR PRODUCING SAME - The present invention provides a composition for beverage use comprising an acidic soluble protein, and one or two or more powdery or granular salts selected from the group consisting of alkali metal salts of organic acids and water-soluble basic salts, wherein at least the acidic soluble protein is granulated. Furthermore, the present invention provides a process for producing a composition for beverage use containing an acidic soluble protein, comprising: adding to the acidic soluble protein one or two or more powdery or granular salts selected from alkali metal salts of organic acids and water-soluble basic salts in a proportion of 0.01 to 10 parts by weight with respect to 100 parts by weight of the acidic soluble protein, and subjecting at least the acidic soluble protein to granulation. In the composition for beverage use, the formation of undissolved lumps when the composition is dissolved in water is suppressed.03-03-2011
20110135799THICKENED BEVERAGES FOR DYSPHAGIA - The present invention relates to thickened beverage compositions. More particularly the invention relates to beverage compositions thickened for the management of dysphagia. More particularly this invention relates to the production of thickened beverages by a dispensing machine that is also capable of dispensing non-thickened beverages.06-09-2011
20100323081FLAVOR IMPROVING AGENT - The present invention relates to a method of producing a flavor improving agent, comprising heating amino acids or peptides in the presence of amino sugars or a method of improving the flavor of a food or drink with the use of the flavor improving agent. Preferably, the method of improving flavor involves the enhancement of stewed taste of a stewed food or drink. In addition, the present invention relates to a method of producing a stewed food or drink, comprising a step of adding amino sugars to a food or drink material containing amino acids or peptides followed by heat cooking. Examples of amino sugars are glucosamine and galactosamine.12-23-2010
20100330249Preparation of Soy Protein Isolate Using Calcium Chloride Extraction ("S703") - A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably an isolate, is formed by a procedure in which soy protein is extracted from a soy source material using an aqueous calcium chloride solution at low pH, generally about 1.5 to about 5, and separating the resulting aqueous soy protein solution from residual soy protein source. The resulting clarified aqueous soy protein solution may be diluted and the pH adjusted within the range of 1.5-5.0. The solution may be concentrated by ultrafiltration, diafiltered and then dried to provide the soy protein product. The soy protein product is soluble in acidic medium and produces transparent, heat stable solutions and hence may be used for protein fortification of soft drinks and sports drinks.12-30-2010
20110135800DIETARY SUPPLEMENT COMPOSITION FOR BLOOD LIPID HEALTH - A method for enhancing gastrointestinal motility in humans and other mammals comprises administering a therapeutically effective amount of a composition having one or more long chain (C24-C36) primary alcohols as policosanols dispersed in one or more food-grade fats or oils, wherein the particle sizes of the alcohols are substantially less than 10 microns.06-09-2011
20110135801Flavor Oil Emulsions - Described are flavor oil emulsions, comprising at least one flavor oil and a water soluble cellulose ether present in an amount sufficient to produce a stable emulsion.06-09-2011
20100159108SYSTEM FOR PREPARING BEVERAGES BY INFUSION06-24-2010
20100159107ORGANIC WATER BEVERAGE - A process is provided. The process composes a solution that includes water, at least one organic carbohydrate, and at least one acidifying agent such that the one or more organic carbohydrates and the acidifying agent are soluble in the water. Further, the process heat treats the solution.06-24-2010
20100196578Calcium-Fortified Beverages and Method of Making Thereof - A calcium-fortified beverage and method of making the beverage is provided. A calcium source is included that provides about 40% to about 65% of the calcium from calcium lactate and about 35% to about 60% of the calcium is provided from hydroxyapatite. A component may be included for at least substantially masking the aftertaste of the calcium source.08-05-2010
20100196577MICROENCAPSULATED CITRUS PHYTOCHEMICALS COMPRISING CITRUS LIMONOIDS AND APPLICATION TO SPORTS DRINKS - Methods are disclosed for fortifying a sports drink with one or more citrus phytochemicals while concealing the bitter taste of these compounds in the beverage. These methods comprise microencapsulating the citrus phytochemicals and adding the microencapsulated citrus phytochemicals to the beverage. Also disclosed are sports drinks fortified with one or more microencapsulated citrus phytochemicals but which do not have the bitter taste characteristics of these compounds.08-05-2010
20090175999PREPARATION OF CANOLA PROTEIN ISOLATE INVOLVING ISOELECTRIC PRECIPITATION - Canola protein isolates consisting predominantly of 7S canola proteins are formed by isoelectric precipitation from aqueous salt solution extracts of canola oil seed meal. Canola protein isolates consisting predominantly of 2S canola protein are recovered from supernatant from the isoelectric precipitation step.07-09-2009
20110189371PRODUCTION OF CANOLA PROTEIN ISOLATE WITHOUT HEAT TREATMENT - The supernatant from the deposition of canola protein micellar mass is processed to provide a canola protein isolate which is soluble in an aqueous acidic environment.08-04-2011
20120034368METHOD FOR IMPROVING SALTY TASTE OF FOOD OR BEVERAGE AND SALTY TASTE IMPROVING AGENT - By adding a water-soluble dietary fiber such as indigestible dextrins, branched maltodextrins, inulins, and polydextroses, into food or beverage, a salty taste of the food or beverage can be enhanced and a harsh taste of potassium salt can be masked or improved.02-09-2012
20090258132PREPARING DRIED PARTICLES USING A SUPERCRITICAL MEDIUM - The invention relates to a method for preparing particles from an aqueous liquid composition which further contains a composition to form the particles from, wherein the composition is contacted with a supercritical medium, so as to form the particles. The invention further relates to a method for drying aqueous composition, comprising the removal of water from the composition by contacting the composition with a supercritical medium, so as to form a dried product.10-15-2009
20100260914METHOD FOR PRODUCING CARBONATED BEVERAGES - An object is to provide a carbonated beverage having new quality characteristics, such as improved retention of carbon dioxide and palatable feeling of fine bubbles in drinking, and a method for producing the same.10-14-2010
20090098271Method of producing processed barley product - The present invention provides a mean of solving the problem of production of a novel processed product of barleys and wheat having scorch smell and cereal odor suppressed and being capable of imparting taste richness, body taste, crispness and dry feeling to beverage and food products by producing husks of barleys, ryes, or oats or a fraction containing the same with a fluid at 160 to 220° under conditions of a lowered oxygen concentration.04-16-2009
20120040074PRODUCTION OF SOY PROTEIN PRODUCT USING CALCIUM CHLORIDE EXTRACTION "(S702/S7300/S7200/S7301") - A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is prepared from a soy protein source material by extraction of the soy protein source material with an aqueous calcium salt solution, preferably calcium chloride solution, to cause solubilization of soy protein from the protein source and to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, concentrating the aqueous soy protein solution while maintaining the ionic strength substantially constant by using a selective membrane technique, optionally diafiltering the concentrated soy protein solution, and drying the concentrated and optionally diafiltered soy protein solution. Alternatively, the concentrated and optionally diafiltered soy protein solution may be diluted into water to cause the formation of a precipitate, separating the precipitate from the diluting water (supernatant), and drying the separated soy protein solution to form a soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b. The supernatant may be processed to form soy protein products having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least 90 wt % (N×6.25) d.b. Alternatively, the precipitate from the dilution step and diluting water is acidified to resolubilize the precipitate and form a clear soy protein solution. The clear soy protein solution is concentrated while maintaining the ionic strength substantially constant by using a selective membrane technique followed by optional diafiltration and drying.02-16-2012
20090004360Taste Potentiator Compositions in Oral Delivery Systems - The present invention relates to edible orally delivered products, such as beverages, food products, confectioneries and chewing gum, which provide an enhanced perception of an active substance, such as a sweetener. More specifically, some embodiments provide potentiator compositions, which include at least one active substance and at least one sweetness modifier. The sweetness modifier may increase sucrose equivalence, increase the perception of sweet flavor upon consumption, decrease the perception of an aftertaste, or extend the time periods of sweetness onset, sweetness peak or sweetness decay.01-01-2009
20090263558LEMON/LIME FLAVORED BEVERAGES HAVING IMPROVED STABILITY - A combination of an acidulant system and a buffer salt system is included in lemon/lime flavored beverages to achieve improved stability. The acidulant system includes citric acid and/or phosphoric acid and an additional organic acid having a smaller dissociation constant than both phosphoric acid and citric acid; the buffer salt system includes a citrate salt and a phosphate salt.10-22-2009
20110064861SALTY TASTE ENHANCER AND FOOD OR DRINK CONTAINING THE SAME - It is possible to provide an excellent salty taste enhancer that can compensate for insufficient salty taste when attempting to reduce the salt content of food. A salty taste enhancer obtained by adding a glutamic acid, containing dipeptide, specifically, Glu-Ala, Glu-Arg, Glu-Asn, Glu-Asp, Glu-Gln, Glu-Glu, Glu-Gly, Glu-His, Glu-Ile, Glu-Leu, Glu-Lys, Glu-Pro, Glu-Ser, Glu-Thr, Glu-Trp, Glu-Tyr, Glu-Val, Arg-Glu, Asn-Glu, Asp-Glu, Gln-Glu, His-Glu, Pro-Glu, Ser-Glu, Thr-Glu or Trp-Glu to an enzymatic decomposition product of a protein material and/or a basic amino acid, especially arginine. A method for producing these salty taste enhancers, a method for enhancing a salty taste by using these salty taste enhancers, and a food or drink that contains these salty taste enhancers.03-17-2011
20120045563RESVERATROL COMPOSITIONS - Compositions consisting of or comprising resveratrol and a protective colloid, particularly a gelatine, a modified food starch or a ligninsulfonate, their use for stably incorporating resveratrol into water-based foods, particularly beverages, and the foods thus obtained.02-23-2012
20120207909UNFERMENTED BEER-FLAVORED MALT BEVERAGE HAVING REDUCED UNPLEASANT WORT FLAVOR AND METHOD FOR PRODUCING THE SAME - An object of the present invention is to provide an unfermented malt beverage that has a reduced unpleasant wort flavor and has a beer flavor, and to provide a method for producing the same. The present invention provides a method for producing an unfermented beer-flavored malt beverage, comprising contacting a wort with an adsorbent to thereby reduce an unpleasant wort flavor, and an unfermented beer-flavored malt beverage produced by this method.08-16-2012
20110165307REDUCED CALORIE SWEETENED ACIDIC BEVERAGES WITH NUTRITIVE SWEETENER - A beverage comprising at least one nutritive sweetener and art add combination comprising at least a first acid and a second acid is provided. The acid combination increases sweetness of the beverage, reduces sourness of the beverage, increases intensity of a flavor of the beverage, improves mouthfeel of the beverage, or combinations thereof as compared to the beverage without, the acid combination and comprising an equivalent molar amount of citric acid. Certain embodiments of the present invention provide a reduced calorie beverage devoid of high intensive sweeteners.07-07-2011
20110165306PROLINE-SPECIFIC PROTEASE FROM PENCILLIUM CHRYSOGENUM - A polypeptide having proline-specific protease activity which comprises the amino acid sequence set out in SEQ ID NO: 3 or an amino acid sequence encoded by the nucleotide sequence of SEQ ID NO: 1 and/or SEQ ID NO: 2, or a variant thereof or a fragment of either thereof. The invention also relates to methods for using the polypeptide in industrial processes. Also included in the invention are cells transformed with a polynucleotide according to the invention suitable for producing these proteins.07-07-2011
20120058241COMESTIBLE EMULSIONS - Disclosed are comestible emulsions that comprise polyunsaturated fatty acids and methods of preparing them. The emulsions remain clear or semi-clear upon dilution. The emulsions comprise one or more polyunsaturated fatty acids or derivatives thereof, one or more emulsifiers, one or more organic solvents, and one or more polyols in a water solution. The emulsions are particularly suited for incorporation into beverages.03-08-2012
20120064221INCREASING THE CONCENTRATION OF TERPENE COMPOUNDS IN LIQUIDS - A method for increasing the concentration of terpene compounds in liquids.03-15-2012
20120156356POWDERY SEASONING AND METHOD FOR PRODUCING THE SAME - A method for producing a powdery seasoning of the present invention includes hydrolyzing a protein material with a liquid koji mold cultured in a medium containing wheat bran which has been ground to pass through a 0.3 mm mesh sieve to prepare a hydrolysate, and spray drying the hydrolysate without removing a solid. According to the method for producing the powdery seasoning of the present invention, provided is a powdery seasoning which is spray-dryable without undergoing any solid removal process such as squeezing or filtering after hydrolysis, and achieves higher storage stability than prior art powdery seasoning prepared from a protein hydrolysate liquid.06-21-2012
20110091634High-Purity Rebaudioside D And Low-Calorie Carbonated Lemon-Flavored Beverage Containing The Same - The invention provides methods of purifying Rebaudioside D from the 04-21-2011
20120121789INSTANT BEVERAGE PRODUCT - The present invention relates to a method for producing an instant beverage product with good foaming and/or dissolution properties, wherein a layer of porous base powder is sintered while gas is forced through the layer.05-17-2012
20120128855LIQUID FLOW CONTROL AND BEVERAGE PREPARATION APPARATUSES, METHODS AND SYSTEMS - Apparatuses, methods and systems for liquid flow control and beverage preparation are disclosed. The apparatuses, methods and systems of the present invention include liquid flow control and beverage preparation capsules, pods, cartridges, pouches, systems, and modules for controlling and directing flow streams of liquid through a beverage preparation process. The apparatuses, methods and systems of the present invention may be used in combination with or included as an integral assembly of any apparatus, method or system for liquid dispension.05-24-2012
20120219691CONTAINER COMPRISING NON-ALCOHOLIC COMPOSITIONS WITH VISIBLE ACTIVE INGREDIENTS - The present invention generally relates to at least partially transparent compositions intended for human or animal consumption and to the packaging of such compositions. One embodiment of the present invention relates to an at least partially transparent container containing an at least partially transparent aqueous non-alcoholic composition. The container comprises at least one polarizer that makes liquid crystals present in the composition visible.08-30-2012
20100278995INSTANT BEVERAGE PRODUCT - The present invention relates to a method for the production of instant beverage granules which, upon reconstitution with water, form a foamy upper surface. The method makes use of a porous base powder to which the present invention also relates.11-04-2010
20120177804Biopolymer Encapsulation and Stabilization of Lipid Systems and Methods for Utilization Thereof - An emulsion system and method for controlling the digestion of a fat or an oil component is provided including a substantially hydrophobic food-grade component, and at least one of an emulsifier component, and one or more of polymeric components, wherein at least one of the emulsifier component and the polymeric component comprises a substantially indigestible food-grade material, such as an indigestible dietary fiber. The emulsifier component and/or the polymeric component can be selected so that the overall interfacial membrane is indigestible to humans and/or animals.07-12-2012
20120258231METHOD FOR PRODUCING FLAVORING AGENT, AND FLAVORING AGENT - The problem to be solved of the present invention is to provide a method which can efficiently and economically produce a flavoring agent and can give the original flavor of a raw material to a food and drink. The objective of the present invention is also to provide a flavoring agent. The method for producing a flavoring agent according to the present invention is characterized in comprising the steps of mixing a flavor material with a solvent and extracting a flavor component contained in the fragrant material under pressure; wherein a solubility parameter of the solvent is not less than 8.0 and not more than 25.0.10-11-2012
20100330248Production of Acid Soluble Soy Protein Isolates ("S700") - A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably an isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is formed by extracting a soy protein source with a salt solution, preferably aqueous sodium chloride solution, to form an aqueous protein solution having a pH of about 1.5 to 11, preferably about 5 to about 7 and separating the resulting aqueous protein solution from residual soy protein source. The protein concentration of the aqueous protein solution is increased to about 50 to about 400 g/L while the ionic strength is maintained substantially constant by using a selective membrane technique. The resulting concentrated protein solution is optionally diafiltered and a calcium salt, preferably calcium chloride, is added to the concentrated and optionally diafiltered protein solution to a conductivity of 15 to about 85 mS. Precipitate formed as a result of the calcium salt addition is removed and the resulting clarified retentate is diluted into about 2 to about 20 volumes of water prior to acidification to a pH of about 1.5 to about 4.4 to produce an acidified clear protein solution. The acidified clear protein solution is then concentrated and optionally diafiltered and optionally dried. Variations of this procedure can be used to produce a soy protein product which is soluble, transparent and heat stable in acidic aqueous environments.12-30-2010
20080299282Novel canola protein isolate - A novel canola protein isolate consisting predominantly of 2S canola protein and having equal to better solubility properties and improved clarity properties, has an increased proportion of 2S canola protein and a decreased proportion of 7S canola protein. The novel canola protein isolate is formed by heat treatment or isoelectric precipitation of aqueous supernatant from canola protein micelle formation and precipitation, to effect precipitation of 7S protein which is sedimented and removed. Alternatively, the novel canola protein isolate may be derived from a selective membrane procedure in which an aqueous canola protein solution containing 12S, 7S and 2S canola proteins is subjected to a first selective membrane technique to retain 12S and 7S canola proteins in a retentate, which is dried to provide a canola protein isolate consisting predominantly of 7S canola protein, and to permit 2S canola protein to pass through the membrane. The permeate is subjected to a second selective membrane technique to retain 2S canola protein and to permit low molecular weight contaminants to pass through the membrane, and the retentate from the latter membrane technique is dried.12-04-2008
20080299281Emulsifiers and Emulsions - An emulsifier which is a protein/polysaccharide conjugate derived from whey protein and a non-ionic polysaccharide, more particularly dextran, maltodextrin or gum Arabic, is described together with its application in emulsions and beverages.12-04-2008
20120328760EMULSION COMPOSITION - An emulsion composition, which contains (A) an oil phase component containing an oil-soluble component and fats and oils, (B) polyglycerol fatty acid ester, and (C) an aqueous phase component, wherein the (A) fats and oils in the oil phase component have a fatty acid composition in a weight ratio of capric acid 20 to 97, lauric acid 28 to 6000, and myristic acid 11 to 2100, relative to caprylic acid 100, has a high emulsion stability even after long-term preservation, which is sensorially superior, shows a high transparency when added to an aqueous phase system, and suppresses decomposition of an oil-soluble component having physiological functions such as a capsinoid compound.12-27-2012
20120269948CANOLA PROTEIN PRODUCT FROM SUPERNATANT - A novel canola protein product consisting predominantly of 2S canola protein and having improved solubility properties, has an increased proportion of 2 S canola protein and a decreased proportion of 7S canola protein, and a protein content of less than about 90 wt % (N×6.25) d.b. The novel canola protein isolate is formed by heat treatment or isoelectric precipitation of aqueous supernatant from canola protein micelle formation and precipitation, to effect precipitation of 7S protein which is sedimented and removed.10-25-2012
20120269949CHLORELLA EXTRACT-CONTAINING PRODUCT AND METHOD FOR IMPROVING THE STORAGE STABILITY OF THE SAME - A chlorella extract-containing product of excellent safety and storage stability is provided without using a benzoate, which is a common preservative. A chlorella extract-containing product containing a capsicum extract at 0.020-1.63% by weight on a dry weight basis relative to a chlorella extract in an aqueous liquid for drinking having the chlorella extract as an principal ingredient. This chlorella extract-containing product is to be used as a chlorella-containing beverage or a chlorella-containing food additive. A method for improving the storage stability of a chlorella extract-containing product, comprising adding a capsicum extract to a chlorella extract at 0.020-1.63% by weight on a dry weight basis in an aqueous liquid for drinking having the chlorella extract as an principal ingredient.10-25-2012
20100255174CITRULLINE-CONTAINING BEVERAGE - The invention provides an easy-to-drink beverage that contains citrulline, wherein the generation of bad odors due to storage or heating is suppressed. In particular, the invention provides a beverage that contains citrulline and citric acid, as well as sodium citrate or disodium hydrogen phosphate.10-07-2010
20130011542LIQUID FLOW CONTROL AND BEVERAGE PREPARATION APPARATUSES, METHODS AND SYSTEMS - Apparatuses, methods and systems for liquid flow control and beverage preparation are disclosed. The apparatuses, methods and systems of the present invention include liquid flow control and beverage preparation capsules, pods, cartridges, pouches, systems, and modules for controlling and directing flow streams of liquid through a beverage preparation process. The apparatuses, methods and systems of the present invention may be used in combination with or included as an integral assembly of any apparatus, method or system for liquid dispension.01-10-2013
20130022730CELLULOSE COMPOSITE - Disclosed is a cellulose composite which comprises cellulose and a hydrophilic gum, the cellulose composite giving a 1-mass % aqueous dispersion thereof which has a storage modulus (G′) of 0.06 Pa or more when the pH thereof is 4.01-24-2013
20080254188FORMULATIONS OF LIPOPHILIC BIOACTIVE MOLECULES - This invention provides aqueous and non-aqueous clear formulations including at least one lipophilic bioactive molecules and an amphiphilic solubilizing agent. Exemplary aqueous formulations include a water-soluble reducing agent, which diminishes or prevents chemical degradation of the lipophilic bioactive molecule. The invention also provides methods of using the formulations of the invention. For example, the invention provides beverages including the formulations of the invention. The invention further provides methods of making the formulations and beverages.10-16-2008
20080226800DIET COLA BEVERAGES - Diet cola beverage and other beverage products and methods for making the same are disclosed. The diet cola beverages comprise water, at least one natural, potent, non-nutritive sweetener, at least one natural, low potency, low calorie sweetener, an acidulant comprising at least one of lactic, citric, tartaric, malic, fumaric, cinnamic, maleic, adipic, glutaric, and succinic acids, a caramel colorant, and cola flavor.09-18-2008
20080226799Diet Cola Beverages - Diet cola beverages and methods for making the same are disclosed. The diet cola beverages comprise water, at least one natural, high potency, non-nutritive sweetener, at least one natural, low potency, low calorie sweetener, an acidulant comprising at least one of lactic, citric, tartaric, malic, fumaric, cinnamic, maleic, adipic, glutaric, and succinic acids, a caramel colorant, and cola flavor.09-18-2008
20080226798Cola Beverages - Cola, reduced calorie cola, and diet cola beverage products and methods for making the same are disclosed. The cola beverages comprise water, at least one sweetener, an acidulant comprising lactic acid and at least one of tartaric and citric acids, a colorant comprising caramel class I and concentrated apple extract, and cola flavor.09-18-2008
20080226797Natural Beverage Products - Natural beverage products and methods for making the same are disclosed. The natural beverage products comprise an acidulant comprising lactic acid and at least one of tartaric and citric acids, optionally other natural carboxylic acids and no phosphoric acid.09-18-2008
20080226796NON-NUTRITIVE SWEETENED BEVERAGES WITH LHG JUICE CONCENTRATE - Beverage compositions sweetened with at least one non-nutritive sweetener, such as a compound from the stevia plant, including steviol glycosides, e.g., rebaudiosides such as Rebaudioside A, stevioside, etc. Lo Han Guo (LHG) juice concentrate is present in an amount sufficient to enhance the mouthfeel of the beverage, yet not affect the taste. Non-nutritive sweetened beverage compositions, natural beverage compositions, and beverage concentrates incorporating steviosides and LHG juice concentrate are provided. In addition, a method for including LHG juice concentrate in a beverage formulation to enhance the mouthfeel of a beverage sweetened with a compound from the stevia plant is provided.09-18-2008
20080226795NON-NUTRITIVE SWEETENED BEVERAGES WITH GLYCERINE - Beverages and other beverage products are sweetened with at least one non-nutritive sweetener, such as a compound from the stevia plant, e.g., stevioside and/or rebaudiosides, and further comprise glycerine in an amount at least sufficient to enhance the mouthfeel. In certain exemplary embodiments a beverage comprises glycerine in an amount sufficient to provide good mouthfeel to the beverage, yet not otherwise perceptibly affect the taste, i.e., not otherwise perceptibly increase sweetness. Non-nutritive sweetened beverage compositions, natural beverage compositions, and beverage concentrates incorporating steviosides and glycerine are also provided. In addition, a method for including glycerine in a beverage formulation to enhance the mouthfeel of a beverage sweetened with a compound from the stevia plant is provided.09-18-2008
20080226794NON-NUTRITIVE SWEETENED BEVERAGES WITH COCONUT MILK - Beverage compositions sweetened with at least one non-nutritive sweetener, such as a compound from the stevia plant, including steviol glycosides, e.g., rebaudiosides such as Rebaudioside A, stevioside, etc. Coconut milk is present in an amount sufficient to enhance the mouthfeel of the beverage, yet not affect the taste. Non-nutritive sweetened beverage compositions, natural beverage compositions, and beverage concentrates incorporating steviol glycosides and coconut milk are also provided. In addition, a method for including coconut milk in a beverage formulation to enhance the mouthfeel of a beverage sweetened with a compound from the stevia plant is provided.09-18-2008
20080226793Beverage Products Having Steviol Glycosides And At Least One Acid - Beverage compositions including a steviol glycoside and an acid component are provided. The beverage has a titratable acidity of about 9 to about 11.09-18-2008
20080220143Production of Very Long Chain Polyunsaturated Fatty Acids in Oil Seed Plants - Oilseed plants which have been transformed to produce at least 8.0% arachidonic acid (ARA) as well as uses of oils and seeds obtained from such transformed plants in a variety of food and feed applications are described.09-11-2008
20130171320MIXED BEVERAGE PREPARATION AND DISPENSING - A water dispensing device comprises water dispensing means for dispensing water into a serving container. The device furthermore comprises a control unit which is connected with the water dispensing means to control a water dispensing cycle in which a predetermined amount of water is dispensed in the serving container. The control unit is programmed such that the water dispensing cycle includes at least two stages which are separated by an intermediate time period in which no water is dispensed in the serving container.07-04-2013
20130101723VEGETABLE OIL COMPRISING A POLYUNSATURATED FATTY ACID HAVING AT LEAST 20 CARBON ATOMS - The present invention describes a vegetable oil comprising a polyunsaturated fatty acid having at least 20 carbon atoms (LC-PUFA), which oil has (a) an anisidine value (AnV) of less than 25; (b) a peroxide value (POV) of less than 10; (c) a triglyceride content of greater than 90%; and/or (d) an Oil Stability Index (OSI) of greater than 5 hours at 80° C.04-25-2013
20100310751NATURAL SWEETENER COMPOSITION - A sweetening composition that can be used to replace sugar comprises (a) the extract of the fruit of one or more plants from the Cucurbitaceae family comprising 20 wt % to 100 wt %, based on the total weight of the extract, of Mogroside V, (b) the extract of the fruit of the Katemfe fruit, and (c) optionally mono-ammonium glycyrrhizin. The sweetening composition is preferably provided in a beverage or foodstuff at concentrations of (a) and (b) of 5 to 300 ppm and 0.05 to 20 ppm respectively. The composition is found to provide a substantially similar taste profile to sugar.12-09-2010
20120282387ACIDIC EXTRACTS AND BEVERAGES CONTAINING 2,5-PIPERAZINEDIONE,3,6-BIS(PHENYLMETHYL)-(3S,6S)- - The present invention aims to provide extracts available for use in acidic beverage production and containing 2,5-piperazinedione,3,6-bis(phenylmethyl)-,(3S,6S)-, which is a useful substance with an improving effect on learning motivation. When an acid treatment step is included in the production of extracts containing 2,5-piperazinedione,3,6-bis(phenylmethyl)-,(3S,6S)-, it is possible to obtain acidic extracts which cause no sedimentation even when added to beverages. The extracts of the present invention can be added to beverages and so on without impairing the taste inherent to foods and beverages, and can be used for production of acidic beverages preferred by most consumers.11-08-2012
20100021615TEA EXTRACT - This invention relates to a tea extract, which is reduced in bitterness, sourness and coarse taste, has a good affinity with various beverages, and contains non-polymer catechins that are highly stable in a sterilized beverage to which the tea extract is added.01-28-2010
20120021115INSTANT BEVERAGE PRODUCT - The present invention relates to a method for the production of instant beverage products which, upon reconstitution with liquid, form a foamy upper surface. The method makes use of a porous base powder to which the present invention also relates.01-26-2012
20120295007PRODUCT AND METHOD FOR SIMULTANEOUSLY ENHANCING THE SENSORY APPEAL AND DIETARY VALUE OF CERTAIN FOODSTUFFS - A product and method by which a range of foodstuff products may be produced having a sufficiency of soluble dietary fiber to supplement dietary intake in a form that improves taste and texture. By adding a low viscosity, non-digestible fiber to foodstuff products in the form of a syrup composition, such foodstuff products have markedly enhanced sensory appeal and provide consumers a highly palatable source of dietary fiber.11-22-2012
20130202766Composition, Methods and Devices for Reduction of Cells in a Volume of Matter Using Low Voltage High Electric Field (LVHEF) Electrical Energy - The present disclosure provides devices, systems, and methods for affecting cells using low voltage high electric fields (LVHEF). In one embodiment, the present disclosure provides for reduction of microbial contamination using low voltage high electric fields. The devices of the disclosure are generally capable of affecting cells in a portion of a volume of matter of interest using one or more arrangements of electrodes configured to generate high electric fields powered by low voltages (LVHEF). In one embodiment, the present disclosure provides for exposure of cells to a low voltage high electric field such that at least a portion of the cells in a portion of the volume of interest are killed. While only a portion of the matter is treated at a single time, the treatments are repeated. Over time, the portion of matter in the treated volume is mixed with untreated matter and re-treated with LVHEF until the entire volume of matter of interest is treated to the desired level. The voltage required to treat the volume of matter of interest with LVHEF is substantially lower than the voltage required for treating the volume of matter of interest through a single application of the high electric fields without mixing. In one aspect, electrodes are arranged in a co-planar configuration. The disclosure provides for a variety of applications and products, including consumer goods and pharmaceuticals.08-08-2013
20120093998HIGH CONCENTRATED PUFA EMULSIONS - The present invention relates to an oil-in-water-emulsion, which comprises a high amount of PUFA and which comprises a polymeric hydrocolloid from a plant source as an emulsifier. These emulsions can be used in any kind of food products, especially in beverages.04-19-2012

Patent applications in class Beverage or beverage concentrate

Patent applications in all subclasses Beverage or beverage concentrate